Lemon Curd Recipe
Ingredients:
- 4 large lemons
- 1 lb (450 g) caster sugar
- 6 eggs
- 4 ozs (112 g) butter
Method:
- Wash the lemons and remove very thin strips of rind from two of them.
- Cut in half and squeeze out the juice, removing any pips.
- Put the juice and rind, beaten eggs and other ingredients into a double saucepan (or heatproof-bowl over a hot pan of water) on low heat and heat gently until all the sugar has dissolved.
- Continue cooking until the mixture thickens.
- Remove the rind.
- Turn into hot clean jars and seal at once.
Makes about 2 lbs (900 g) of Lemon Curd. This article will get you started and explain the finer ponts of making your
own fruit curds: Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.
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Making Your Own Fruit Curd?
Filed under All Recipes, Fruit, Fruit Curds, Lemons, Val's Preserves, Vegetarian Recipes by
Comments on Lemon Curd Recipe »
annie gammell @ 10:10 am
entering a show at the weekend, every time i use my old (grandads) recipe for curd i only ever come second or third…time to change the recipe me thinks!!!!
Going to try yours. other peoples in the shows always seem more 'yellow' then mine! your recipe seems to use more eggs, thinking this may help….will let you know!
Thanks. Great site!!!
Annie
pauline thompson @ 8:27 pm
made lemon curd today its lovely .i grated rind in instead of having to fish out pieces ,great site.
Angela @ 2:52 pm
Hi – wanted to make lemon curd for Christmas presents. Once it has been made, how long does it keep and then, once opened, how long will it keep?
Great site – I have made your rhubarb chutney and piccallili – delicious.
Thanks
Ange
Val @ 2:56 pm
Home made curds do not store for long because of the egg content. They are best kept in the refrigerator and used within 2 to 3 weeks at most.